Tasting notes
Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickPorcini Mushroom and Parmesan Risotto
Creamy rice with earthy and savory notes that enhance the soft structure and medium acidity of the wine, creating a balance between umami flavor and fruity freshness.
- Shredded salt cod with shoestring potatoes and caramelized onions
The salty texture and moderate fat balance the wine's acidity and body; the curing of the cod enhances fruity notes and soft woody aromas.
- Roast leg of lamb with herbs and fondant potatoes
Herb-roasted meat delivering fat and umami balanced by the acidity and freshness of the wine; the potatoes provide texture and a long finish on the palate.
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- Grilled sea bass fillet, tomato concassé and basil
The delicate texture and freshness of the concassé accentuate the wine's acidity and minerality, while allowing its fruitiness and light structure to shine through.
- Roasted lamb with Mediterranean herbs and olives
Roasted lamb chops with rosemary, thyme, and olives: savory and fatty flavors require body and moderate tannins, while the acidity cuts through the fat and enhances the wine's fruitiness.
- Coq au Vin with mushrooms and bacon
Tender poultry and a deep mushroom sauce balanced by the wine's bright acidity and fruitiness; moderate structure and supple tannins cut through the fat.
Storage potential between 5 and 10 years
Currently drink vintages 2016 to 2021
Serve between 14°C and 16°C
Common varieties
Pinot Noir
Pinot Noir is an iconic grape variety of Burgundy, France. It produces elegant and complex red wines with aromas of red fruits, undergrowth, and wet earth.